Divide cauliflower into bite-size florets. Place them in a large bowl and drizzle with olive oil. Sprinkle with salt, pepper and paprika. Toss well - until all the florets are well coating in the mixture.
Transfer the cauliflower florets onto a baking sheet and bake for about 30 minutes or until lightly browned and tender when pierced with a fork (or do a taste test). Make sure to toss them around once or twice during the cooking.
Enjoy!
Notes
Use as much/as little salt and pepper as you like. You can taste one or 2 florets during the roasting process and add more seasoning, if needed.
You can reduce the quantity of paprika to 1 teaspoon, if you like but I don’t recommend going over 1.5 teaspoons.
Cooking time can vary. This will depend on your oven, on the size of your cauliflower florets as well on your taste – you can check after 30 minutes to see if you like it. If not, leave it it longer.
More tips, other side dish recipe ideas and FAQ’s can be found in the post above this recipe card.
Course: Side Dish
Cuisine: American
Keyword: Cauliflower Recipe
Nutrition Facts
Oven Roasted Cauliflower
Amount per Serving
Calories
124
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Sodium
325
mg
14
%
Potassium
356
mg
10
%
Carbohydrates
6
g
2
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
369
IU
7
%
Vitamin C
55
mg
67
%
Calcium
25
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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